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Raw baby marrow salad with basil pesto and trout

5 minutes

Raw baby marrow salad with basil pesto and trout

Name: Gluten-free turmeric fritters
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: For the fritters: ,carrots, peeled and grated 3,Woolworths Everyday potatoes, peeled and grated (do not rinse once grated) 4,baby marrows, grated 5,ground turmeric 1t,cumin seeds, toasted and pounded 2t,coriander seeds, toasted and pounded 2 t,white pepper (optional) ½ t,chickpea flour 35 g,olive oil 3 T,sea salt, to taste ,For the eggs and harissa butter: ,Woolworths harissa spice 2 t,butter 50–100 g,Woolworths double-cream plain yoghurt, for serving ,large free-range eggs, boiled, for serving 8,Italian parsley, chopped, to garnish

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

200 g baby marrow, grated
2 T basil pesto
½ lemon, juiced
4 x 120 g farmed trout portions, grilled
230 g Tenderstem broccoli, blanched

Method

Toss the baby marrow with the pesto and lemon juice. Serve with the broccoli and trout.

Cook's note: Keep a punnet of these squash in your fridge and you’ll never be short of dinner options. Baby marrows are members of the cucurbit family and are great roasted and steamed.
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Raw baby marrow salad with basil pesto and trout

Raw baby marrow salad with basil pesto and trout

Ingredients

Method